Potatoes with Alioli

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                            FOOD FUNNY
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Thanks to Anna Welander for sharing this with us:

Teeing off on the 12th hole at a golf resort, we stopped to buy cold
drinks from the young woman driving the beverage cart. As my buddy
reached for his wallet, he flirted with her a bit, saying to her,
"You're in great shape. You must work out a lot." Flattered, she gave
him a big smile and gushed, "Oh, thank you so much!"

The next day a different young woman was driving the cart. "Watch this,"
I whispered to a different buddy. I walked up to her and said, "Wow, you
must work out a lot."

"Yeah," she replied, dryly. "You should try it yourself."

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                            TODAY'S RECIPE
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Unlike the French version of this sauce known far and wide as "aioli"
(only one "l"), this classic Catalan condiment contains no eggs. I find
the sauce is a bit bitter if made with nothing but olive oil, so I have
replaced some of it with a milder oil in this recipe.

Potatoes with Alioli (Patatas Alioli)

1 1/2 - 2 lbs (675-900 g) tiny new potatoes, peeled if desired
4-6 cloves garlic, finely chopped
1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) peanut or corn oil
Salt to taste

Boil the potatoes in salted water until tender. Drain and let cool
enough to be eaten. Meanwhile, place the garlic in an electric blender
or food processor and add the oils in a thin stream with the motor
running, until a smooth emulsion is formed. Add the salt and keep
refrigerated until ready to eat. Serve with toothpicks or small forks
and dip the potatoes into the sauce before eating.
Serves 6 to 8 as an appetizer.
Received on Tue Nov 10 19:11:31 2009